Pear Cake in Three Different Styles

Credit: Mathilde de l'Ecotais


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Ingredients (10 people)

Preparing the pear granita

Baking the pears

  • fresh pears for cooking (SQ)
  • granulated sugar (SQ)

Making the milkshake

  • 2 scoops vanilla ice cream
  • 3/4 cup fresh milk (20 cl)
  • shaved ice (SQ)

Milkshake finish and presentation

  • 5 Bartlett pears (or Bosc pears, see introduction)
  • lemon juice (SQ)
  • thin slices of pear (SQ)
  • dried vanilla beans, in sticks (SQ)


To create a dessert that is even richer in flavor, we advise you to use pears of different origins according to their use:

– Beurré-hardy or garden-grown pears to cook or poach,

– Bartlett or Bosc pears to eat raw.

Step 1: Preparing the pear clafoutis

Combine softened butter, almond-sugar equal parts mixture and pastry cream powder. Thin with pastry cream (equivalent to 50% of the preceding mass). Add the pear brunoise. Pour into a pastry bag fitted with a smooth nozzle.

Grease 2 1/2 inch (6 cm) baking circles and pour 1/2 inch (1 cm) of clafoutis batter into each. Bake in a 320°F (160°C) convection oven until browned. Let cool and set aside.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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